Famous Tomato Ketchup Food

HOMEMADE TOMATO KETCHUP

Homemade Tomato Ketchup image

Nothing tastes better then homemade ketchup on a grilled burger. With all the gardening plans coming up, I thought this would be a good time to post this recipe. Very easy to do.

Provided by Karen From Colorado

Categories Vegetable

Time 4h

Yield 2 Pints

Number Of Ingredients 9

Ingredients

1 cup white vinegar
1 1/2 cinnamon sticks, broken
1 1/2 teaspoons whole cloves
1 teaspoon celery seed
8 lbs tomatoes (24 medium)
1 medium onion, chopped (1/2 cup)
1/4 teaspoon cayenne
1 cup sugar
1/4 teaspoon salt

Steps:

Mix the first 4 ingredients in a saucepan.
Cover and bring to boil.
Remove from heat and let stand.
Wash, core, and quarter tomatoes.
Drain in a colander, discarding liquid.
Place tomatoes in a large pot.
Add onion and cayenne.
Bring to boiling.
Cook for 15 minutes, stirring often.
Put mixture through a food mill; discard seeds and skins.
Add sugar to the tomato juice.
Bring to boil and simmer for 1 1/2 to 2 hours or until reduced by half (measure depth with a ruler from start to finish).
Strain vinegar mixture into tomatoes, discarding spices.
Add salt.
Simmer for about 30 minutes or until it reaches desired consistency, stirring often.
Water Bath Canning-------------.
Prepare ketchup as above.
Pour hot ketchup into hot, clean pint jars, leaving a 1/2 inch head space.
Wipe jar rims clean.
Adjust lids.
Process in boiling water bath for 10 minutes (start timing when water boils).

Nutrition Facts : Calories 770.5, Fat 4.2, SaturatedFat 0.9, Sodium 393.6, Carbohydrate 179.1, Fiber 23.1, Sugar 150.6, Protein 16.8

TOMATO FREE KETCHUP

Tomato Free Ketchup image

Make and share this Tomato Free Ketchup recipe from Food.com.

Provided by Molly53

Categories Sauces

Time 5m

Yield 5 cups

Number Of Ingredients 10

Ingredients

1 (16 ounce) can jellied cranberry sauce
1 (16 ounce) can pear halves in natural juice, drained
1 (16 ounce) can sliced carrots, drained
1/2 cup white vinegar
1/4 cup granulated sugar
1/4 cup white corn syrup (Karo)
4 teaspoons salt
1 teaspoon onion powder
1/4 teaspoon allspice
1/8 teaspoon ground cloves

Steps:

Process all ingredients in a blender until smooth, about 30 seconds.
Store in refrigerator.

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